It is the quality standard of dishes. Without it, the stability of color, fragrance, taste and shape of dishes can not be guaranteed, and there is no basis for chefs to cook.

2、? It is one of the tools of cost control. Without a clear stipulation on the quality standard and quantity of standard dishes, it is impossible to carry out cost accounting. The pricing of dishes has lost the most basic basis.

3、? It is a basic teaching material for chefs to master cooking, and it is a valuable material for cooking skills not to be deformed and circulated.